Slow Cooker Spiced Baby Back Rib Tostadas with Corn Relish & Crema

• 2 Tablespoons Chili Powder
• 1 Tablespoon Cumin
• 1 Tablespoon Coriander
• 1 Tablespoon Garlic Powder
• 1 Tablespoon Paprika
• Salt And Pepper, to taste
• 1 pound Baby Back Ribs
• 1 whole Yellow Onion, Sliced
• 3 cups Beef Stock
• 6 whole Tostada Shells
• 2 whole Avocados, Pits Removed, Halved, Smashed
• Grape Tomates, Garnish
• Mexican Crema, Garnish
• 2 Tablespoons Unsalted Butter
• 1 cup Corn
• 1/4 cups Diced Red Onion
• 1 dash Lime Juice
• 1/2 teaspoons Garlic Powder
• 1 teaspoon Paprika
• 1 dash Tabasco
• 1 ounce, weight Plain Cream Cheese, Room Temperature
• Salt And Pepper, to taste

1. For the baby back spiced ribs: In a small bowl, combine chili powder, cumin, coriander, garlic powder, paprika, and a dash of salt and pepper.
2. Rub the dry rub all over the ribs.
3. Place sliced onions in the bottom of the slow cooker.
4. Place ribs on top.
5. Pour beef stock into slow cooker.
6. Cook on low for 7 to 8 hours.
7. Remove ribs from slow cooker and separate meat from the bone with a fork.
8. Take a tostada shell and spread some of the avocado on the bottom.
9. Top with meat, corn relish, tomatoes, and crema.
10. For the corn relish: In a skillet preheated to medium-high heat, melt butter.
11. Add the corn, red onion, lime, garlic powder, paprika, Tabasco, salt and pepper.
12. Saute until the corn has softened and slightly browned.
13. Remove from heat and stir in cream cheese.

chili powder, cumin, coriander, garlic, paprika, salt, yellow onion, beef, tostada shells, avocados, grape tomates, butter, corn, red onion, lime juice, garlic, paprika, tabasco, cream cheese, salt

Taken from tastykitchen.com/recipes/main-courses/slow-cooker-spiced-baby-back-rib-tostadas-with-corn-relish-crema/ (may not work)